Put in large 1litre container of fresh water, change daily for 3 days until meat "floats" out. Need the water to dilute the acid of animal decomposing. Then add a capful of bleach(roughly 3-5% solution) for about 15min. Rinse. Been doing this for years with no smell, staining, or shell bleaching.

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On May 23, 2012, at 8:05 AM, Paul Callomon <[log in to unmask]> wrote:

> I'd be careful with ants, as some of them coat the object they're scavenging with tannin, turning it brown. Maggots are a better bet, and you can get them from fishing stores or medical suppliers (yup, they use maggots in hospitals - great wound cleaners!)
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